Food Recalls: North America Mar 20– Mar 26, 2016

Food Recalls

Main Article:

March 20– March 26, 2016 – The following items were (voluntarily) recalled in Canada and the United States:


  1. Allergen: undeclared milk in Ross Chocolates brand No Sugar Added Dark Chocolate chocolate bars. Distributed in Alberta, British Columbia, Manitoba, Ontario, and possibly nationwide.
  1. Microbiological: coli O103 in Fraser Valley Meats brand lean and extra lean ground beef. Distributed in British Columbia.
  1. Allergen: undeclared egg, milk, and soy in Regent brand Cheese Ring and Junior Stik-O brand Wafer Sticks. Distributed in Alberta, Manitoba, Ontario, and possibly nationwide.

United States of America

  1. Microbiological: Salmonella in American Gourmet Roasted/Salted Pistachios. Distributed in San Diego, Riverside, and San Bernardino counties in the state of California.
  1. Allergen: undeclared sulfites in AA Brand Dried Ginger Slice. Distributed in New York and New Jersey.
  1. Spoilage organisms due to packaging defect in GERBER® Organic 2ND FOODS® Pouches – Pears, Carrots & Peas (3.5 oz pouch) and GERBER® Organic 2ND FOODS® Pouches – Carrots, Apples and Mangoes (3.5 oz pouch). Distributed nationwide.
  1. Allergen: undeclared milk in Trader Joe’s Chocolate Orange Sticks and Trader Joe’s Chocolate Raspberry Sticks. Distributed nationwide.


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Dr. Uyen Nguyen
After completing her B. Sc. in Biochemistry and Biomedical Sciences, she stayed at McMaster University to pursue a Ph.D. where she studied the effects of small-molecules on Listeria monocytogenes biofilm development in collaboration with the CFIA. Following a brief stint as a Post-doc, she is currently a R&D Microbiologist at a pharmaceutical company and a Freelance Academic Proofreader for Crimson-Enago. She has received numerous awards and scholarships including the Faculty of Health Sciences Graduate Programs Outstanding Thesis Awards, Ontario Graduate Fellowship, Fred and Helen Knight Enrichment Award. Outside of science, she loves travelling and exploring new places as well as creating and experimenting with desserts.